- 2 Tablespoons unsalted butter
- 1 1/2 Cup cornmeal
- 1 1/2 Cup all-purpose flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 Teaspoon kosher salt
- 1 Teaspoon chili power
- 2 Cups buttermilk
- 2 large eggs
Melt butter in a slow cooker on high heat.
Stir together the cornmeal, flour, sugar, baking powder, salt, and chili powder in a mixing bowl. Stir in the buttermilk and eggs to combine well.
Brush the butter in the slow-cooker to coat the bottom of the cooker. Pour in the batter and spread evenly.
Cover the slow cooker and cook on high for 2 hours. Let cool before serving.